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Butternut Squash Orzo

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A comforting dish featuring orzo pasta, roasted butternut squash, and fresh spinach in a creamy sauce.

Ingredients

Scale
  • 2 cups orzo pasta
  • 2 cups butternut squash, cubed
  • 3 cups fresh spinach
  • 1 cup heavy cream
  • 3 cloves garlic, minced
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons olive oil
  • 1/2 teaspoon red pepper flakes

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes.
  2. Bring a pot of salted water to a boil. Cook the orzo according to package directions for 8-10 minutes until al dente. Drain and set aside.
  3. Add olive oil to a skillet over medium heat. Sauté minced garlic for about 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer.
  4. Stir in the roasted squash, followed by the cooked orzo and fresh spinach. Add Parmesan cheese and adjust with reserved pasta water as needed.
  5. Serve warm, garnished with extra Parmesan or olive oil.

Notes

For a lighter option, substitute heavy cream with half-and-half or a non-dairy alternative. This dish can also be made gluten-free by using gluten-free pasta or quinoa.

Nutrition

Keywords: butternut squash, orzo recipe, vegetarian comfort food, creamy pasta, fall recipes

Find it online: https://basilboard.com/butternut-squash-orzo/